Mini Frozen Blueberry Lemon Cream Pies

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Mini Frozen Blueberry Lemon Cream Pies- bite size pies made with a dairy-free almond-cream filling and a delicious blueberry lemon topping. The perfect treat to cool off with on a hot summer day! (vegan, gluten-free and refined sugar-free)

Mini Frozen Blueberry Lemon Cream Pies- less than 200 calories per pie and only 10 grams of sugar! (vegan, gluten-free and refined sugar-free)

Greetings from New Hampshire! I’m here for a couple of days for a blogging event that I’ll be sure to tell you guys more about soon but first, how was your weekend? Was it absolutely sweltering?

It’s been nearing triple digits by us lately and it’s all I can do to take Coco on a five minute walk without feeling like my skin is on fire. It’s freaking HOT.

Thankfully there are plenty of delicious cold foods to help cool us down like these Mini Frozen Blueberry Lemon Cream Pies. ;)

Mini Frozen Blueberry Lemon Cream Pies- less than 200 calories per pie and only 10 grams of sugar! (vegan, gluten-free and refined sugar-free)

These pretty little pies were inspired by a dessert that one of my good friends back in Texas used to make. It was a blueberry banana pie that was made with a layer of cream cheese and powdered sugar, sliced bananas and blueberry pie filling. It might not be the healthiest of options but man, it sure was tasty.

So this recipe is my mini healthified version, except there’s no banana because I knew it would turn brown the second I put them in the freezer. Instead I used a touch of lemon to give them a little tart flavor to go along with the sweetness from the blueberries.

Because these pies are made entirely from whole foods, there are a few separate steps to make each layer but I promise it’s not complicated. The crust is a combination of roasted almonds, dates and oats; the cream filling is made from soaked blanched almonds, Almond Breeze Unsweetened Vanilla Almond Milk and fresh lemon juice; and the topping is based off of this Blueberry Lemon Compote which is also super simple to make. You just throw everything into a saucepan and simmer for about 10 minutes. Bada bing, bada boom!

Frozen Mini Blueberry Lemon Cream Pies

Mini Frozen Blueberry Lemon Cream Pies 1

Mini Frozen Blueberry Pies 22

Mini Frozen Blueberry Lemon Cream Pies- less than 200 calories per pie and only 10 grams of sugar! (vegan, gluten-free and refined sugar-free)

Mini Frozen Blueberry Lemon Cream Pies- less than 200 calories per pie and only 10 grams of sugar! (vegan, gluten-free and refined sugar-free)

Trust me, the hardest part is waiting for them to chill in the freezer.

My favorite way to eat them is topped with a little bit of coconut whipped cream. Now if that doesn’t cool you off, I don’t know what will! :)

Mini Frozen Blueberry Lemon Cream Pies- less than 200 calories per pie and only 10 grams of sugar! (vegan, gluten-free and refined sugar-free)

 

Mini Frozen Blueberry Lemon Cream Pies

Yield: 12

Prep Time: 20

Cook Time: 10

Total Time: 30

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Ingredients:

For the Crust

  • 12 Mejdool dates, pitted
  • 1/2 cup roasted almond
  • 1/2 cup rolled oats

For the Cream Filling

  • 1 cup blanched almonds, soaked overnight
  • 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk
  • 1 teaspoon vanilla extract
  • juice of 1 lemon
  • pinch salt
  • 1/4 cup melted coconut oil

For the Blueberry Topping

  • 10 ounces fresh or frozen blueberries
  • 2 tablespoons pure maple syrup
  • juice and zest of 1 lemon
  • 1 tablespoon arrowroot powder (or cornstarch)

Directions:

To make the crusts: in the bowl of a food processor, combine the dates, roasted almonds and oats then pulse until finely ground. You should be able to press the mixture between your fingers and have it stick together. Scoop out one heaping tablespoon at a time and place into the bottom of each section of a muffin tin. Press down with your fingers to form an even crust along the bottom then set aside.

To make the filling: strain the soaked almonds then rinse with cold water. In a high speed blender, combine the soaked almonds, almond milk, vanilla extract, lemon juice, and salt. Blend on high for about 10 seconds. Scrape down the sides of the blender, add the melted coconut oil and continue to blend until smooth, for about 20-30 seconds. Spoon roughly one heaping tablespoon of the mixture into each muffin tin then cover the pan with foil or plastic wrap and place in the freezer to set for 3 hours.

To make the topping: in a small saucepan, combine the blueberries, lemon juice and zest, and maple syrup. Bring to a low boil and reduce to a simmer. Whisk in one tablespoon of arrowroot powder until all of it has dissolved then remove from the heat and set aside to cool. Once it’s cooled down, spoon about one tablespoon of the topping on top of each muffin tin. Cover with the foil then transfer back to the freezer to set for 2 more hours.

Allow to sit at room temperature for at least 10 minutes before removing from the muffin tin. Serve cold with whipped cream and enjoy!

Nutrition Facts are for one mini pie

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

 

almondbreezelogoThis post was created in partnership with Blue Diamond Almond Breeze Almondmilk but as always, all opinions and texts are entirely my own. Thank you for supporting the brands that I love and help me bring you quality content!

by Sarah on June 27, 2016  //  Dessert, Gluten-Free Desserts, Recipes, Recipes by Season, Summer, Uncategorized, Vegan Desserts
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